Grilled Fennel with Parmesan and Lemon

By á-29897

Servings: 4 • Serving Size: 2 slices • Old Pts: 1 • Weight Watchers Points+: 1

Calories: 58 • Fat: 3 g • Protein: 2 g • Carbs: 7 g • Fiber: 3 g • Sugar: 0 g

Ingredients

• 12 oz fennel bulb (1 large), stalks and fronds removed
• olive oil spray
• kosher salt and black pepper, to taste
• 1/2 tbsp olive oil
• 1/2 lemon, juice of
• 1/2 oz Parmigiano Reggiano shavings

Preparation

Step 1

Directions:

Leaving the core intact (which helps keep your slices intact), stand the bulb and cut the fennel in half vertically from top to bottom. Cut each half into (4) 1/4-inch thick slices to give you a total of 8 slices.

Spray each side with olive oil and season with salt and pepper.



Heat an outdoor grill or indoor grill pan over medium-high heat, spray the pan with olive oil and grill the fennel turning until you get a good char on each side and fennel is tender to the touch, about 2 to 3 minutes on each side.

Set aside on a platter, drizzle with olive oil and lemon juice and top with the parmesan shavings. Serve warm.